Italian-American Meatballs in Sauce, Sub Rolls and Philly Cheesesteak

Ingredients

• 1.5 cup warm water (105-115°F or 40-46°C)
• 2.25 tsp active dry yeast (one 1/4-ounce packet)
• 2 tbsp granulated sugar
• 4 cup bread flour (plus more for dusting)
• 1.5 tsp salt
• 2 tbsp olive oil
• 1 piece large egg (for egg wash)
• 1 tbsp water (for egg wash)

Instructions

1. 1

   Activate the Yeast (10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast.
   • Gently stir to dissolve the sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (10-15 minutes)

   • Add the bread flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook attachment on your stand mixer, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes.
   • If kneading by hand, mix the ingredients with a wooden spoon, then turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
   • The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a smooth ball and place it in a large bowl lightly coated with olive oil. Turn the dough to coat it lightly with oil.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rolls (10 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a clean, lightly floured surface.
   • Divide the dough into 6 equal portions (each will weigh about 150g).
   • Working with one portion at a time, flatten it into a rectangle and then roll it up tightly into a log shape, about 6-7 inches long. Pinch the seam and tuck the ends under to seal.
5. 5

   Second Rise (30-45 minutes)

   • Place the shaped rolls on a large baking sheet lined with parchment paper, leaving at least 2-3 inches of space between them.
   • Cover the rolls loosely with greased plastic wrap and let them rise in a warm place for 30-45 minutes, until they look puffy and have increased in size by about 50%.
   • During the last 15 minutes of rising, preheat your oven to 400°F (200°C).
6. 6

   Bake the Rolls (18-22 minutes)

   • In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
   • Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful golden, shiny crust.
   • Bake for 18-22 minutes, or until the rolls are a deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
7. 7

   Cool and Serve

   • Immediately transfer the baked rolls from the baking sheet to a wire rack to cool completely.
   • Allowing them to cool fully before slicing prevents the soft interior from becoming gummy. Once cooled, slice and fill with your favorite sandwich ingredients.

Ingredients

• 1.5 lb boneless ribeye steak (partially frozen for easier slicing)
• 4 piece hoagie rolls (sliced lengthwise but not all the way through)
• 8 slice provolone cheese (mild, not sharp)
• 1 large yellow onion (thinly sliced)
• 1 medium green bell pepper (thinly sliced)
• 3 tbsp vegetable oil (divided)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the Steak and Vegetables

   • Place the ribeye steak in the freezer for 30-45 minutes. This will firm it up, making it much easier to slice.
   • Once firm, slice the steak as thinly as possible against the grain. Set aside.
   • Thinly slice the onion and green bell pepper.
2. 2

   Sauté the Vegetables

   • Heat 1.5 tablespoons of vegetable oil in a large cast-iron skillet or on a griddle over medium-high heat.
   • Add the sliced onions and bell peppers. Cook, stirring occasionally, for 6-8 minutes until they are softened and lightly caramelized.
   • Remove the vegetables from the skillet and set them aside on a plate.
3. 3

   Cook the Steak

   • Add the remaining 1.5 tablespoons of oil to the same skillet and increase the heat to high.
   • Carefully place the sliced steak in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
   • Let the steak sear for 1-2 minutes without moving to get a good brown crust.
   • Stir and cook for another 1-2 minutes until just cooked through. Use two spatulas to chop the meat into smaller pieces as it cooks.
   • Season generously with salt and black pepper.
4. 4

   Combine and Melt Cheese

   • Return the cooked vegetables to the skillet with the steak. Mix everything together well.
   • Divide the steak and vegetable mixture into four equal portions within the skillet.
   • Lay 2 slices of provolone cheese over each portion, allowing it to drape over the meat.
   • Reduce the heat to low, and let the cheese melt completely, which should take about 1-2 minutes. You can cover the skillet briefly to speed this up.
5. 5

   Assemble the Sandwiches

   • While the cheese is melting, open your hoagie rolls.
   • Place an open roll, cut-side down, directly on top of one of the cheesy meat portions.
   • Slide a long spatula under the entire portion of meat, cheese, and veggies.
   • In one swift motion, scoop and flip the contents into the roll.
   • Repeat for the remaining three sandwiches.
6. 6

   Serve Immediately

   • Serve the Philly Cheesesteaks immediately while they are hot and the cheese is perfectly gooey.